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Spicy Peanut Chicken Breast With Napa Salad
JEAN-GEORGES VONGERICHTEN
of
Jean-Georges, Vong, JoJo
Serves four.
4 6-ounce skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 tablespoon Jean-Georges California Grapeseed Oil*
3/4 cup Vong Spicy Peanut Sauce*
4 cups thinly sliced Napa cabbage
2 cups shredded carrot
2 cups shredded daikon
1 cup sliced red onion, salted and rinsed
1 cup julienned mango
1 cup chiffonade of mint
3/4 cup Jean-Georges Passion Fruit Vinaigrette*
8 sprigs cilantro
*Sauce available at from ABC Home, Citarella, Zabar's, fultonstreet.com, and Balducci's.
Place each chicken breast between 2 sheets of plastic wrap and flatten with a mallet or heavy pan until it's about 1/2 inch thick. Season the chicken with salt and pepper. Brush the grill with grapeseed oil and, when hot, add the chicken. Cook for 1 minute, then turn 45 degrees and cook for a further minute; turn over and repeat process. Brush each side of the chicken liberally with peanut sauce while meat is still hot, and set aside to cool.
Toss the salad ingredients in a large bowl with the vinaigrette. Pile salad in the centers of 4 plates. Cut the chicken crosswise into 6 strips, and arrange pieces on and around the salad. Garnish with cilantro.
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